Beef Sirloin with Steamed Autumn Vegetables

This tasty medley of steamed parsnips, turnips, and carrots would
taste equally well with lamb chops or pork loin.

Makes 4 Servings

8 ounces parsnips, peeled and cut into 1/2" thick slices (2-3 medium)
8 ounces turnips, peeled and cut into 1/2" pieces (1 medium)
2 medium carrots, cut into 1/2" slices (1 cup)
12 ounces boneless beef sirloin or top loin steak, cut 1" thick
2 cloves garlic, minced
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon grated gingerroot
1/8 teaspoon pepper
Dash ground cloves
1/4 cup snipped chutney

Place a steamer basket in a large saucepan with 1/2" water; heat to boiling.
 Add parsnips, turnips, and carrots to basket; cover and steam for 12 to 15
minutes or until vegetables are crisp-tender.  Meanwhile, cut meat into 4
serving-size pieces.  Combine garlic, thyme, gingerroot, pepper, and cloves;
rub over both sides of meat.  Place meat on the unheated rack of a broiler pan.
 Broil 3 to 4 inches from the heat for 8 to 12 minutes for rare or 13 to 17
minutes for medium doneness, turning meat once.  Discard the water for
the vegetables and place vegetables in a bowl; add chutney, stirring to coat.
 Serve the vegetables with the meat.  

POINTS:  6.5 (5.5)

PER SERVING: 260 Calories/21 g Protein/8 g Fat
27 g Carbohydrate/101 mg Sodium/6 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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